Aug 242018

Ahi Rice Bowls with Soy Ginger Sauce

Ahi Rice Bowls with Soy Ginger Sauce

Love me some rice bowls!


You can put almost anything on a rice bowl. Chicken? Throw it on some rice. Veggies? Throw it on some rice. Got leftovers? Throw them on some rice. Cold pizza? Throw that on some rice. Ok so the last one was a stretch, but you get the point! Heck, I’ve thrown some canned tuna on rice and called it a day. Don’t worry. I’m not doing that here! I’m classing it up for though!



I have to confess something… Although fish is like the easiest thing to make, I’m always hesitant to cook it. I don’t know why, but I’m terrified of messing it up! There is no hesitancy with chicken! I’ll mess that up for days and no problem. Ugh.

Of course, ahi, being my favorite seafood, it’s also the most intimidating for me to cook! Figures. In the face of my fears, I not only decided to cook ahi, I went all fancy and added a sesame crust!



So terrified.


Now let’s talk about this marinade. So simple. So delicious! You can go with the chopped garlic or you can use garlic powder. Either way works but I like it chopped in bigger chunks.

I decided to go with a quick marinade since I was rushing home from work to get this done before we had to go to a thingy. This is my life. Welcome. I know you can relate. Which is why I’m making this quick meal so you to can rush through to cook up and eat before moving on to the next event. You’re welcome.

So pretty!
Eat all the colors!

Best thing is that by the time the rice is done cooking, this will be done and ready to be plopped right on top!

Ahi Rice Bowls with Soy Ginger Sauce

Yields: 2-4 bowls
Time: 30 minutes


  • 1 lb ahi tuna steaks, raw
  • 2 cups rice, cooked
  • 2 tablespoons olive oil
  • 2 small bunches of bok choy, rough chopped
  • 1 package of frozen Asian veggie stir fry, without sauce
  • 2 cup soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoon chili oil
  • 2 tablespoons of honey
  • 1 cup sesame seeds
  • 3 large cloves of garlic, chopped
  • 1-inch chunk of ginger, peeled and grated
  • sriracha, garnish
  • 1 lime


Cook 2 cups of rice according to the package.

While rice is cooking… Place the ahi steaks in a pie dish and gently pat dry with a paper towel. Make the marinade by whisking together soy sauce, sesame oil, honey, chili oil, juice of half a lime, garlic, and ginger. Reserve ½ cup of the marinade and pour the remaining over the ahi and let it sit for about 10 minutes.

In the meantime, heat up olive oil in a large skillet over med-high heat and add frozen veggies. Saute until cooked then add bok choy. Add a tablespoon or so of the reserved marinade and saute until the bok choy is tender. Remove from heat.

Pour sesame seeds on a plate, and place ahi steaks on the seeds. Rotate to all side and pat gently to get them to stick firmly. Place in a heated medium non-stick skillet and cook for 2 minutes on each side. They should be golden on the outside and pink on the inside. If you like well-done ahi then I would recommend cooking for 3-4 minutes each side. Remove from skillet and let it rest on cutting board for a minute, then cut into thick slices.

Time to assemble the bowls! Place divide the rice among bowls, add sauteed veggies, and top with reserved marinade, and ahi slices. Garnish with sriracha, sesame seeds, and ½ lime sliced.